Beckis Chicken And Mushroom Enchiladas Recipes

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CHICKEN AND MUSHROOM ENCHILADAS



Chicken and Mushroom Enchiladas image

Provided by Stephanie Coon

Categories     Cheese     Chicken     Mushroom     Bake     Cheddar     Hot Pepper     Spring     Bon Appétit     Alaska

Yield Serves 4

Number Of Ingredients 8

2 tablespoons corn oil
3/4 pound mushrooms, sliced
1 10-ounce can enchilada sauce
8 8-inch flour tortilla
1/2 cup low-fat sour cream
2 cups diced cooked chicken
1 7-ounce can diced mild green chilies
2 cups grated sharp cheddar cheese

Steps:

  • Preheat oven to 350°F. Brush 13 x 9 x 2-inch glass baking dish with oil. Heat 2 tablespoons oil in heavy large skillet over high heat. Add mushrooms and sauté until golden, about 10 minutes.
  • Pour enchilada sauce into shallow bowl. Dip 1 tortilla into sauce. Place tortilla on piece of wax paper. Spread 1 tablespoon sour cream across center of tortilla. Mound 1/4 cup chicken over. Top with 3 tablespoons mushrooms, then 1 tablespoon chilies and 1/4 cup cheddar cheese. Fold bottom half of tortilla over filling and roll up to enclose completely. Place enchilada in prepared dish seam side down. Repeat dipping and filling with remaining tortillas, sour cream, chicken, mushrooms, chilies and cheddar cheese. Spoon remaining enchilada sauce evenly over. (Can be prepared 1 hour ahead. Cover enchiladas and let stand at room temperature.)
  • Bake until enchiladas are heated through, about 30 minutes.

CHICKEN ENCHILADA STACKS



Chicken Enchilada Stacks image

Instead of rolling up enchiladas, I prefer to stack them. Dinner can be on the table in under an hour if you use a rotisserie chicken.

Provided by thedailygourmet

Categories     Meat and Poultry Recipes     Chicken     Baked and Roasted

Time 50m

Yield 6

Number Of Ingredients 9

cooking spray
3 cups shredded cooked chicken
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
1 (10.75 ounce) can condensed cream of mushroom soup, undiluted
2 (4 ounce) cans chopped green chile peppers
1 small onion, finely chopped
3 tablespoons taco seasoning mix
6 corn tortillas, warmed
2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a round baking dish with cooking spray.
  • Combine chicken, cream of chicken soup, cream of mushroom soup, chile peppers, onion, and taco seasoning in a large bowl. Set aside.
  • Lay 1 tortilla in the prepared baking dish. Top with 1/3 cup of the chicken mixture; cover with some Cheddar cheese. Repeat layers with remaining tortillas, chicken mixture, and cheese.
  • Bake in the preheated oven, uncovered, until heated through, about 30 minutes.

Nutrition Facts : Calories 449.5 calories, Carbohydrate 25.2 g, Cholesterol 101.7 mg, Fat 23.9 g, Fiber 2.3 g, Protein 32.5 g, SaturatedFat 10.9 g, Sodium 1721.8 mg, Sugar 3.9 g

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